Cheesecake - to bake or not to bake?

Other than the cream cheese taste, they're very different things.  Refrigerator cheesecakes (i.e., non-baked) are a sort of mousse, while baked are stiff custards.  It's all about the eggs.

Obviously, baking the sponge and cheesecake in a single pan is an outstandingly bad idea.

The best way to combine a cheesecake with any sort of sponge is to bake them separately, and assemble.  Frosting covers a multitude of sins.  Inspired by a thread on CT, I tried a few compound cakes and thought they were pretty good.  But I've never frosted a cheesecake/sponge with a fondant, and can't say I find the idea of fondant with cheesecake very appealing.  My own first choice is a simple whipped cream -- made and frosted as close to service as possible.

BDL

We're apparently a bit at cross purposes.

Glad you meant an assemblage.  I went down the other road before trying to convince someone she couldn't bake a "red velvet cheesecake" in one pan.  Funny thing, her cake ultimately was a big hit.  You can probably dig up the thread if you want.

I was suggesting a sponge / cheesecake / sponge sandwich -- or simply sponge over cheesecake -- with a whipped cream outer frosting -- no whipped cream filling.  With the cheesecake, I don't see you needing any other filling at all, except perhaps jam, preserves or marmalade to help seal the sponge.

I fear a fondant, poured or rolled, might be a bit too much of an odd texture combined with a cheesecake center.  But late me hasten to add that I'm certainly not a pastry chef or even that good of a baker and can be unimaginative. 

Considering the occasion, it might be slyly naughty to go "tart," and citrus.

BDL

Hi lokken..

I've made something similar..  2 layers of baked cheesecake with 2 layers of red velvet.. and covered with cream cheese frosting (between the layers also).  I received positive reviews from those who had it.

Rob

Ouaou!

Looks very good! Thanks for the tips, will try this one soon!

Catering london

Two totally different desserts. No bake to me is fast food, my daughter could make one when she was 9 years old. Baked one requires  some baking expertiese. Fondant to heavy and to sweet for my taste.

Hi lokken..

No stress to cut.. the cheesecakes used were new york cheesecake, which is a firm cake.

In my opinion the baked cheesecake is more authentic and tastes better. To reply to your question on the filling for your fondant cake, I simply use butter cream in between the layers. One thing though , don't roll the fondant too thick. Most people don't eat it as its too sweet and you'll just loose on the cost of the extra fondant. But, have you ever tried martzipan? (almond paste)

I recently made a birthday cake for my son and rolled the martzipan and placed it over the cake. I also used a layer on the filling over the butter cream.It was amazing. I put a big brown ribbon around the cake and spelled birthday wishes in chocolate butter cream on the top of the cake on the layer of martzipan....it was a real hit.